butternut squash lasagna

i found two recipes that each had different interesting elements, so i sort of fused the two to come up with a rather tasty combination. i used a good housekeeping recipe and a michael chiarello recipe from the food network. p.s. it's not low fat.

ingredients:

you'll need to prepare this roasted butternut squash recipe, but adjust it using a squash that's on the smaller side of medium-sized.
12 lasagna noodles, prepared according to package directions
2 T olive oil
1 jumbo onion, cut in half and thinly sliced
1 large bunch swiss chard, coarsely chopped, tough stems removed
shredded parmesan and mozzarella for lasagna top

for the squash mixture:

1/2 t salt
pepper
1/4 t nutmeg
3/4 C ricotta cheese
1/2 C shredded parmesan cheese
1/2 C shredded mozzarella cheese
1 egg

for the sauce:

• 2 tablespoon(s) margarine or butter
• 1/3 cup(s) all-purpose flour
• 1/4 teaspoon(s) coarsely ground black pepper
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) ground nutmeg
• 1/4 teaspoon(s) dried thyme
• one small clove garlic, minced
  
• 4 cup(s) low-fat milk
  

directions:

heat olive oil over medium heat. add the onion and cook about 25 minutes or until golden/caramelized, stirring often.

in the meanwhile, mash the squash with a potato masher, leaving a few chunks. add all ingredients under "for the squash mixture." refrigerate until you're ready to assemble the lasagna.

add the swiss chard to the onion and cook until wilted, about 7 minutes. pull off the heat early and let it finish cooking in the hot pan. cover to keep warm.

heat oven to 375. start preparing the sauce. microwave the milk until nearly hot to save time (in my archaic microwave it took 4 min). melt margarine or butter over medium heat. with wire whisk, stir in flour, pepper, salt, nutmeg, thyme, and garlic and cook 1 minute, stirring constantly. gradually whisk in milk and cook over medium-high heat, stirring frequently, until sauce boils and thickens slightly. boil 1 minute, stirring.

in a greased 9 x 13, evenly spoon about 1/2 cup white sauce to cover bottom of dish. arrange 4 lasagna noodles over sauce, overlapping to fit. evenly spread all swiss chard mixture over noodles and top with about 1 cup white sauce. arrange 4 lasagna noodles on top, then about 1 cup white sauce and all butternut squash. top with remaining lasagna noodles and remaining white sauce. sprinkle with parmesan and mozzarella cheese.

cover lasagna with foil and bake 30 minutes; remove foil and bake 10 minutes longer or until hot and bubbly and cheese is browned.